Download Sample Risk Assessment for Barbeques

Sample Risk Assessment for Barbeques
Hazard
Risk
Risk
Without
Controls
To Whom
Controls
Purchase meat from reputable suppliers only (e.g.
major supermarket or renowned chain.)
All meat to be “well-done” Burgers should be
checked in the middle to make sure they are
cooked through; burgers must not be served rare.
(Ideally you would temperature probe the food if
you had access to one; I’m assuming you don’t)
If using coal then light well in advance of cooking
so that coals are glowing rather than burning. Gas
would be a better choice because this spreads the
heat much more evenly across the cooking grid
and allows the centre of the food to cook through.
All utensils to be cleaned (disinfected and sanitised
if dropped on floor)
Separate clean utensils to be available; Dirty
utensils to be washed at Meeting House when
collecting food or other means of washing utensils
to be provided.
Meat and salads to be stored in separate
containers in the fridge. Salads and other ready to
eat food stuffs should be stored above raw meats
in the fridge to prevent contamination.
Contaminated
Meat
Food Borne Illness /
Food Poisoning
High
All Consumers,
particularly any
vulnerable
persons (minors
/ older persons)
Dirty Utensils (e.g.
dropped on floor)
Contamination of meat
with harmful bacteria
leading to food borne
illness / food poisoning
High
All Consumers,
particularly any
vulnerable
persons (minors
/ older persons)
Meat products
coming into
contact with ready
to eat foodstuffs
during storage.
Raw and ready to
eat foodstuffs
indirectly coming
into contact during
preparation.
Cross-contamination of
ready to eat food stuffs
with harmful bacteria
leading to food borne
illness / food poisoning
Cross-contamination of
ready to eat food stuffs
with harmful bacteria
leading to food borne
illness / food poisoning
High
All Consumers,
particularly any
vulnerable
persons (minors
/ older persons)
All Consumers,
particularly any
vulnerable
persons (minors
/ older persons)
Food handlers.
High
Separate (preferably colour coded) chopping
boards and utensils to be used when preparing
meats and salads / ready to eat food stuffs.
Observe good hygiene standards; hands must be
washed between handling uncooked meats and
ready to eat foods – you could overcome this by
having separate people preparing the meat and
salad and implementing regular hand washing.
Risk
tolerable
with
controls?
YES
YES
YES
YES
Sample Risk Assessment for Barbeques
Hazard
Risk
Risk
Without
Controls
Food handler
borne pathogens.
Cross-contamination of
food stuffs by food
handlers – e.g. with
bacteria etc.
High
Dirt / mud on salad
vegetables
Ingestion of pathogenic
bacteria
High
Electrical supply
to???
Shocks,
Burns
Fires
Medium
Electrical cables
Trips, slips and falls
Medium
To Whom
All Consumers,
particularly any
vulnerable
persons (minors
/ older persons)
Food handlers.
All Consumers,
particularly any
vulnerable
persons (minors
/ older persons)
All Consumers,
Food handlers.
All
Controls
Food handlers to keep cuts etc. covered. Food
handlers must not participate if they have had any
food related illness, diarrhoea etc. in the last 48
hours.
Good hygiene practices to be observed – you will
need to work out a hand washing regime.
Purchase ready washed salads from reputable
supplier. Supplies to be within use by dates.
All salads etc. to be washed thoroughly before
serving.
All electrical equipment used outside to be
protected by a Residual Current device;
Fire extinguisher to be provided if necessary.
All equipment including cables to be “in date” for
PAT testing.
Electrical supplies not to be used in wet weather
conditions.
Trailing cables to be kept out of traffic routes
Cables to be secured wherever possible.
Risk
tolerable
with
controls?
YES
YES
YES
YES